This was a family favorite growing up. My Mom called it chicken jambalaya, though it is not authentic. It is more like chicken and rice. I have experimented quite a bit with this recipe, sometimes adding saffron or smoked sausage. I have also made this with boneless, skinless chicken breasts cut into chunks. But, I always go back to my mother's original recipe, with just MINOR tweaks. My Mom always used a whole cut up chicken, but I do not like white meat. She also usually left the skin on the chicken, but we always pulled it off before eating it, since it would be soggy. I find removing it before cooking allows the seasonings to be better absorbed. Sometimes I also make this without the chicken and use it as a side dish for another protein. Whatever tweaking you do, DO NOT leave out the green pepper or the hot sauce. It just WOULD NOT be the same recipe without them! For convenience, you can use a bag of frozen chopped onions and peppers, thawed.
1 ½ tsp dried thyme
¾ tsp. black pepper
¼ tsp salt
8 chicken thighs, skin removed (or 4 legs and 4 thighs)
1 Tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 Tbsp. minced garlic
4 cups water
4 chicken bouillon cubes
2 Tbsp. hot sauce
2 cups white rice
Sprinkle chicken with ½ tsp thyme, ¼ tsp black pepper, and ¼ tsp salt. Heat olive oil in a deep pot or dutch oven. Brown chicken in batches, about 5 minutes for each side. Remove and set aside. Add onion, bell peppers, and garlic. Saute until translucent. Add water, bouillon cubes, 1 tsp thyme, ½ tsp pepper and hot sauce, Bring to a boil. Add white rice and chicken pieces. Lower heat to a simmer, Simmer 20-25 minutes, until water is absorbed.
Monday, May 31, 2010
Nasty Foods I Love to Eat
I have a confession to make: I LOVE eating Chef Boyardee. Straight out of the can. Without heating it up. AND, I am Italian, so I should know better!
I don't know what it is, but I have had a Chef addiction since I was in Junior High. My mom used to buy cans of mini ravioli for my sister, who was thin as a rail. I wasn't supposed to eat them, because I was on a permanent "diet". Of course, the fact that they were forbidden made them all that more appealing.
I used to eat the cans of ravioli when no one was home, then hide the empty cans on the top shelf of my closet. I didn't even bother washing the cans! Good thing we didn't have a bug problem, because by the time my Mom discovered my stash of Chef boyardee cans, I had about two dozen of them, all crusted with dried sauce. I pretended that I didn't eat them myself, that I had taken them out of the garbage to use for some future "art project". My Mom never bought it.
Even after I was busted the first time, I kept my Chef Boyardee habit going. I had to make sure I only snuck one or two cans a month, so my sister would not begin to wonder where her food was going. But, I DID keep sneaking (and hiding) the occasional can.
I really should know better. Chef Boyardee does not taste very good. Especially not straight out of the can. Cold. But, I cannot resist it's allure. In fact, I JUST ate a can of lasagna. All of the Italian grandmas in the world are shedding a tear right about now.
Also on my nasty foods that I love list:
A can of peas mixed with a can of cream of mushroom soup, eaten cold.
A can of brown gravy mixed with a can of corn. Again, cold.
Vanilla ice cream wrapped up in a slice of white bread.
So, do you have anything on your "Nasty Foods I Love to Eat" list?
I don't know what it is, but I have had a Chef addiction since I was in Junior High. My mom used to buy cans of mini ravioli for my sister, who was thin as a rail. I wasn't supposed to eat them, because I was on a permanent "diet". Of course, the fact that they were forbidden made them all that more appealing.
I used to eat the cans of ravioli when no one was home, then hide the empty cans on the top shelf of my closet. I didn't even bother washing the cans! Good thing we didn't have a bug problem, because by the time my Mom discovered my stash of Chef boyardee cans, I had about two dozen of them, all crusted with dried sauce. I pretended that I didn't eat them myself, that I had taken them out of the garbage to use for some future "art project". My Mom never bought it.
Even after I was busted the first time, I kept my Chef Boyardee habit going. I had to make sure I only snuck one or two cans a month, so my sister would not begin to wonder where her food was going. But, I DID keep sneaking (and hiding) the occasional can.
I really should know better. Chef Boyardee does not taste very good. Especially not straight out of the can. Cold. But, I cannot resist it's allure. In fact, I JUST ate a can of lasagna. All of the Italian grandmas in the world are shedding a tear right about now.
Also on my nasty foods that I love list:
A can of peas mixed with a can of cream of mushroom soup, eaten cold.
A can of brown gravy mixed with a can of corn. Again, cold.
Vanilla ice cream wrapped up in a slice of white bread.
So, do you have anything on your "Nasty Foods I Love to Eat" list?
Sunday, May 30, 2010
Grandma Grace's Zucchini Soup
When I was 13, my grandfather passed away. We used to go every weekend to visit my grandparents in their home in Shirley, LI. They actually had two houses on one piece of property. My grandfather's parents lived in one of the houses and my grandparent's lived in the other. When my great grandparents passed on, my grandparents moved into their house. The other house became a weekend house for my family and my cousin's family. We had some great times in that house! I remember hunting easter eggs and squashing one under the couch cushion (after that year we started to use plastic eggs) I always used to think that the house was haunted. I am not sure why, but I was convinced. So, when my Papa passed away, I was sad to learn that my Grandmother was selling both houses.
My parents decided that my grandmother should be closer to us, so they added an extension onto the house. It was a spacious two bedroom apartment, with a beautiful kitchen. My grandmother LOVED to cook, and was CONSTANTLY working on SOME dish. She used to bring a lot of the food she cooked downstairs to share with my family. She ALWAYS had this soup on hand, and it was one of my all time favorites. I still make it at least once a month now, and it lasts for several days.
* 1 Tbsp. olive oil
* 3 cloves garlic minced
* 1 large onion halved and sliced
* 5 medium zucchini halved and sliced
* 28 oz can crushed tomatoes
* 6 cups water
* 4 chicken bouillion cubes
* 1 tsp. dried oregano
* 1 tsp. dried basil
* 1/2 tsp. black pepper
* 2 dried bay leaves
Heat the oil in the bottom of a large soup pot. Add the garlic and onions, saute until translucent. Add the rest of the ingredients, bring to a boil. Lower heat and simmer until zucchini is tender, 30 to 45 minutes.
Note: Sometimes grandma would slip some raw eggs into the soup towards the end of its cooking time and allow them to poach in the tomato broth. I ALWAYS loved an egg in my bowl of soup. I usually add a spoonful of parmigiana or pecorino romano cheese to the top. Sometimes grandmas would add a box of frozen peas in the last few minutes as well.
My parents decided that my grandmother should be closer to us, so they added an extension onto the house. It was a spacious two bedroom apartment, with a beautiful kitchen. My grandmother LOVED to cook, and was CONSTANTLY working on SOME dish. She used to bring a lot of the food she cooked downstairs to share with my family. She ALWAYS had this soup on hand, and it was one of my all time favorites. I still make it at least once a month now, and it lasts for several days.
* 1 Tbsp. olive oil
* 3 cloves garlic minced
* 1 large onion halved and sliced
* 5 medium zucchini halved and sliced
* 28 oz can crushed tomatoes
* 6 cups water
* 4 chicken bouillion cubes
* 1 tsp. dried oregano
* 1 tsp. dried basil
* 1/2 tsp. black pepper
* 2 dried bay leaves
Heat the oil in the bottom of a large soup pot. Add the garlic and onions, saute until translucent. Add the rest of the ingredients, bring to a boil. Lower heat and simmer until zucchini is tender, 30 to 45 minutes.
Note: Sometimes grandma would slip some raw eggs into the soup towards the end of its cooking time and allow them to poach in the tomato broth. I ALWAYS loved an egg in my bowl of soup. I usually add a spoonful of parmigiana or pecorino romano cheese to the top. Sometimes grandmas would add a box of frozen peas in the last few minutes as well.
String Beans (from my 2002 Diary)
I got string beans!!! Like a pound of them!!! Stringbeans rule! Next year, I am going to plant a whole garden with nothing but tomatoes, stringbeas and kale! They are the easiest things in the world to grow... they basically take care of themselves. Collard greens? The bunnies got them! Cabbage? Flopsy, Mopsy, and Peter Cottontail strike again! Zucchini, okra, eggplant? All miserable failures! I think you need to actually do something to grow them. I want some veggies that you plant, and then eat. Watering? Let the sprinkler do that! Weeding? Dammit, crab grass needs to live too! Pest control? Not in the mood! Gimme some nice and easy tomatoes, string beans, and kale any day! And gardening is supposed to be relaxing? It is if you don't have to actually do anything!
OK, I am getting a little too enthused about my damn string beans, but hey, I'm growing stuff! I feel like a little kid when the teacher gives you a styrofoam cup filled with potting soil and a bean, and lets you grow it on the windowsill. Or like the time we planted four leaf clover seeds in a sponge for the Gifted Program! Yes, on a sponge, I kid you not! Like a no frills Chia Pet.
OK, I am getting a little too enthused about my damn string beans, but hey, I'm growing stuff! I feel like a little kid when the teacher gives you a styrofoam cup filled with potting soil and a bean, and lets you grow it on the windowsill. Or like the time we planted four leaf clover seeds in a sponge for the Gifted Program! Yes, on a sponge, I kid you not! Like a no frills Chia Pet.
Smoky Collard Greens
* 1 Tbsp vegetable oil
* 1 medium onion diced
* 1 Tbsp minced garlic
* 14 oz can chicken broth
* 1 lb. smoked pork neck bones
* 3 lbs. collard greens chopped
* 1/2 tsp. black pepper
* 1/2 tsp. red pepper flake
* 2 Tbsp. white vinegar
* 2 Tbsp. sugar
* hot sauce to taste
Soak collards in a full sink of cold water until the dirt falls to the bottom. In a large pot, heat oil. Add onions, saute until translucent. Add garlic, saute additional minute. Add chicken broth, bring to a boil. Add neck bones to the pot, simmer 30 minutes. Add collard greens, cover and allow to wilt slightly. Add black pepper, red pepper flakes, vinegar and sugar. Stir. Lower heat to a simmer, cover. Allow to simmer about 2 to 2 1/2 hours, stirring occasionally and adding water if the pot dries out. Serve with hot sauce.
* 1 medium onion diced
* 1 Tbsp minced garlic
* 14 oz can chicken broth
* 1 lb. smoked pork neck bones
* 3 lbs. collard greens chopped
* 1/2 tsp. black pepper
* 1/2 tsp. red pepper flake
* 2 Tbsp. white vinegar
* 2 Tbsp. sugar
* hot sauce to taste
Soak collards in a full sink of cold water until the dirt falls to the bottom. In a large pot, heat oil. Add onions, saute until translucent. Add garlic, saute additional minute. Add chicken broth, bring to a boil. Add neck bones to the pot, simmer 30 minutes. Add collard greens, cover and allow to wilt slightly. Add black pepper, red pepper flakes, vinegar and sugar. Stir. Lower heat to a simmer, cover. Allow to simmer about 2 to 2 1/2 hours, stirring occasionally and adding water if the pot dries out. Serve with hot sauce.
"Skinny" Collard Greens
1 Tsp. vegetable oil
1 medium onion, chopped
1 Tbsp. minced garlic
14 oz can chicken broth
1 lb. smoked turkey wings or necks, cut into 2 inch pieces
2 bunches collard greens, cut into thin strips
1/2 tsp. black pepper
1 tsp. red pepper flakes
Heat vegetable oil in a large pot. Add onion and garlic, saute until translucent. Add chicken broth and smoked turkey wings, bring to a boil. Lower heat and simmer 30 minutes, Add collard greens a little at a time, allowing them to wilt so they fit into pot. Add black pepper and red pepper flakes, Simmer, stirring occasionally 1 1/2 to 2 hours. Remove meat from bones, discarding skin.
1 medium onion, chopped
1 Tbsp. minced garlic
14 oz can chicken broth
1 lb. smoked turkey wings or necks, cut into 2 inch pieces
2 bunches collard greens, cut into thin strips
1/2 tsp. black pepper
1 tsp. red pepper flakes
Heat vegetable oil in a large pot. Add onion and garlic, saute until translucent. Add chicken broth and smoked turkey wings, bring to a boil. Lower heat and simmer 30 minutes, Add collard greens a little at a time, allowing them to wilt so they fit into pot. Add black pepper and red pepper flakes, Simmer, stirring occasionally 1 1/2 to 2 hours. Remove meat from bones, discarding skin.
Kitchen Mishaps
Last night I decided to grill the Pul-Kogi (Korean BBQ beef) I had gotten from Trader Joes. So, I took out the electric grill, heated it up and started to cook.
In a big skillet on the stove I made my own version of fried rice. I just took two boxes of white rice that the local Chinese restaurant had sent over with my last order and added it to a pan of sauteed onions in vegetable oil. I added some minced garlic, some Kikkoman stir fry sauce, a little bit of light soy sauce and lots of black pepper. I was going to add a cooked scrambled egg to the rice, but I got lazy. After it was thoroughly mixed, I spread it on the bottom of the pan, put the heat on low, and let it cook until it got a little crispy. Then, stirred it, and let the bottom crisp up again. Yummy.
So, while the beef was cooking, I made sure the lights were off, the AC was off, all other appliances were off. I have a tendency to blow fuses by leaving too many things on at once. So, here I am, cooking in the dark, and I flip over the beef, and set the time for 5 more minutes. After about two minutes, I decide to throw the mushrooms I had made the day before in the microwave, completely forgetting that the last time I used the microwave and the grill at the same time, the lights all went out.
Of course, after about 30 seconds, I blew a fuse. Luckily, I was able to salvage the meal, since the beef was pretty much cooked through by then, but I had to eat the mushrooms cold. Luckily, my landlord called the tenants upstairs and they turned the electricity back on, though it was kind of interesting eating dinner in the dark.
So, what are some of your kitchen mishaps and disasters?
In a big skillet on the stove I made my own version of fried rice. I just took two boxes of white rice that the local Chinese restaurant had sent over with my last order and added it to a pan of sauteed onions in vegetable oil. I added some minced garlic, some Kikkoman stir fry sauce, a little bit of light soy sauce and lots of black pepper. I was going to add a cooked scrambled egg to the rice, but I got lazy. After it was thoroughly mixed, I spread it on the bottom of the pan, put the heat on low, and let it cook until it got a little crispy. Then, stirred it, and let the bottom crisp up again. Yummy.
So, while the beef was cooking, I made sure the lights were off, the AC was off, all other appliances were off. I have a tendency to blow fuses by leaving too many things on at once. So, here I am, cooking in the dark, and I flip over the beef, and set the time for 5 more minutes. After about two minutes, I decide to throw the mushrooms I had made the day before in the microwave, completely forgetting that the last time I used the microwave and the grill at the same time, the lights all went out.
Of course, after about 30 seconds, I blew a fuse. Luckily, I was able to salvage the meal, since the beef was pretty much cooked through by then, but I had to eat the mushrooms cold. Luckily, my landlord called the tenants upstairs and they turned the electricity back on, though it was kind of interesting eating dinner in the dark.
So, what are some of your kitchen mishaps and disasters?
Saturday, May 29, 2010
Chicken and Black Bean Casserole
I made this recipe for my birthday, and my guests LOVED it! It was adapted from a very basic recipe for Mexican Chicken that I saw on Paula Deen's show. My version really does not resemble Paula's very much, except for the use of the cream soups. I KNOW you will enjoy this tasty treat! Please leave a comment and let me know how you like it!
And yes, I know the recipe is kind of decadent, but I am a firm believer in the "everything in moderation" approach to cooking and eating! This would be a GREAT dish to bring to a potluck, so that you can have smaller portions and no leftovers!
4 cups cooked cubed chicken breast
14 oz. can black beans, drained
10 ¾ oz. can condensed cream of mushroom soup
10 ¾ oz can condensed cream of chicken soup
10 ¾ oz can cheddar cheese soup
1 cup mild salsa
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. cumin
½ tsp. chili powder
¼ tsp. black pepper
3 cups shredded cheddar cheese, divided
8 burrito sized flour tortillas, cut into 1 inch pieces
16 oz. sour cream
Preheat oven to 350. Mix together chicken, black beans, mushroom soup, cream of chicken soup, cheddar cheese soup, salsa, garlic powder, onion powder, cumin, chili powder, black pepper and 1 cup of shredded cheddar. Grease a 13X9 casserole dish. Spread a layer of tortillas in the pan. Top with ½ the chicken mixture, and half of the sour cream Add more tortillas, top with other ½ of the chicken and the rest of the sour cream. Top with a final layer of tortillas. Spread the remaining 2 cups shredded cheddar over the top. Bake 30 minutes at 350.
And yes, I know the recipe is kind of decadent, but I am a firm believer in the "everything in moderation" approach to cooking and eating! This would be a GREAT dish to bring to a potluck, so that you can have smaller portions and no leftovers!
4 cups cooked cubed chicken breast
14 oz. can black beans, drained
10 ¾ oz. can condensed cream of mushroom soup
10 ¾ oz can condensed cream of chicken soup
10 ¾ oz can cheddar cheese soup
1 cup mild salsa
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. cumin
½ tsp. chili powder
¼ tsp. black pepper
3 cups shredded cheddar cheese, divided
8 burrito sized flour tortillas, cut into 1 inch pieces
16 oz. sour cream
Preheat oven to 350. Mix together chicken, black beans, mushroom soup, cream of chicken soup, cheddar cheese soup, salsa, garlic powder, onion powder, cumin, chili powder, black pepper and 1 cup of shredded cheddar. Grease a 13X9 casserole dish. Spread a layer of tortillas in the pan. Top with ½ the chicken mixture, and half of the sour cream Add more tortillas, top with other ½ of the chicken and the rest of the sour cream. Top with a final layer of tortillas. Spread the remaining 2 cups shredded cheddar over the top. Bake 30 minutes at 350.
Discovering Baking
I always thought I hated baking. I never even bought a bag of sugar in the first 2 1/2 years in this apartment. The last time I had baked was for Christmas about 12 years ago. I made Christmas cookies with a friend, and the only reason I did that was because I had a friend to help me clean up afterward. Baking always seemed too complicated, too messy, and too precise. I would much rather cook a nice savory dish where I could toss in a pinch of this and a scoop of that without having to measure the ingredients. I like being able to taste as I go along, and adjust the recipe accordingly.
I also rarely baked because my diabetes was totally out of control, and I did not want to have sweets around the house. I was afraid I would not be able to exercise control over my consumption of baked goods. I had little to no will power, so I just thought my best bet was to avoid baking altogether.
Then, a few weeks ago, a friend came to my house with a bag of Amish Friendship Bread starter. I trudged to the store and bought all of the ingredients I needed, flour, sugar, baking powder and soda, vanilla, etc. I made the loaves of bread, and a huge mess along the way. But, the end result was so delicious, and the process was actually kind of fun. Plus, I had all of these baking supplies on hand. So, of COURSE I had to continue baking!
I moved from the plain Amish friendship bread on to recipes gleaned from various websites. I made a bread machine banana bread. I made a Peanut Butter Banana Bread. I tried a delicious apple bread. Each recipe I tried was more successful than the last!
Now, my new thing is the Amish Friendship Breads. After I was given the initial bag, I baked several loaves of the bread over a few weeks, and ended up with seven bags of starter. Now they are in my freezer, waiting to be put to good use. I defrosted two bags of starter recently and made a few variations of the original recipe. So far, I have tried the banana bread and apple bread versions. Perfection!
A hint: There is no need to go through the whole ten day process of feeding the starter each time you want to make one of these breads. If you freeze the four bags that you make after feeding the original starter, you can pull a bag out a few hours before you want to make the new loaves. Simply use the bag and make the additions that come AFTER the starter has been divided.
Now, I have a freezer full of quick breads. I am going to be passing them on to friends, family members, my doctors, whoever is interested in baked goods. And lets be honest.. isn't EVERYONE interested in baked goods???
I also rarely baked because my diabetes was totally out of control, and I did not want to have sweets around the house. I was afraid I would not be able to exercise control over my consumption of baked goods. I had little to no will power, so I just thought my best bet was to avoid baking altogether.
Then, a few weeks ago, a friend came to my house with a bag of Amish Friendship Bread starter. I trudged to the store and bought all of the ingredients I needed, flour, sugar, baking powder and soda, vanilla, etc. I made the loaves of bread, and a huge mess along the way. But, the end result was so delicious, and the process was actually kind of fun. Plus, I had all of these baking supplies on hand. So, of COURSE I had to continue baking!
I moved from the plain Amish friendship bread on to recipes gleaned from various websites. I made a bread machine banana bread. I made a Peanut Butter Banana Bread. I tried a delicious apple bread. Each recipe I tried was more successful than the last!
Now, my new thing is the Amish Friendship Breads. After I was given the initial bag, I baked several loaves of the bread over a few weeks, and ended up with seven bags of starter. Now they are in my freezer, waiting to be put to good use. I defrosted two bags of starter recently and made a few variations of the original recipe. So far, I have tried the banana bread and apple bread versions. Perfection!
A hint: There is no need to go through the whole ten day process of feeding the starter each time you want to make one of these breads. If you freeze the four bags that you make after feeding the original starter, you can pull a bag out a few hours before you want to make the new loaves. Simply use the bag and make the additions that come AFTER the starter has been divided.
Now, I have a freezer full of quick breads. I am going to be passing them on to friends, family members, my doctors, whoever is interested in baked goods. And lets be honest.. isn't EVERYONE interested in baked goods???
Friday, May 28, 2010
JuJuBe's Shepherd's Pie
2 lbs. ground lamb
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
32 oz. bag frozen mixed vegetables thawed
2 10 3/4 oz cans cream of mushroom soup
6 peeled potatoes
8 oz. sour cream
1 stick butter
1/4 cup milk
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
Preheat oven to 350.
Brown ground lamb, 1/2 tsp. garlic powder, 1/2 tsp onion powder and 1/4 tsp. pepper in a large skillet or dutch oven. Add thawed vegetables and cream of mushroom soup. Allow to simmer 5 minutes.
Meanwhile boil potatoes until fork tender. Drain and add sour cream, butter, milk, 1/4 tsp. garlic powder, 1/4 tsp onion powder, 1/4 tsp. salt and 1/4 tsp. pepper. Mash to desired consistency.
Spread the lamb mixture in a large casserole dish. Sprinkle with cheddar cheese. Top with mashed potatoes. Cover and cook at 350 for 45 minutes.
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
32 oz. bag frozen mixed vegetables thawed
2 10 3/4 oz cans cream of mushroom soup
6 peeled potatoes
8 oz. sour cream
1 stick butter
1/4 cup milk
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
Preheat oven to 350.
Brown ground lamb, 1/2 tsp. garlic powder, 1/2 tsp onion powder and 1/4 tsp. pepper in a large skillet or dutch oven. Add thawed vegetables and cream of mushroom soup. Allow to simmer 5 minutes.
Meanwhile boil potatoes until fork tender. Drain and add sour cream, butter, milk, 1/4 tsp. garlic powder, 1/4 tsp onion powder, 1/4 tsp. salt and 1/4 tsp. pepper. Mash to desired consistency.
Spread the lamb mixture in a large casserole dish. Sprinkle with cheddar cheese. Top with mashed potatoes. Cover and cook at 350 for 45 minutes.
Welcome to my Kitchen!
I love to cook, so I decided to start a blog about my adventures in the kitchen. I will be posting favorite personal recipes, as well as recipes I come across online or in magazines that look appetizing. I am hoping to post at least one new recipe every week. I will start out with my personal favorites, then post recipes I find from other sources. I hope you enjoy some time spent in JuJuBe's kitchen!
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